Kidney-bean duck foot and preparation method thereof

A technology for kidney beans and duck feet, which is applied in the fields of duck feet and their preparation, and the fields of kidney beans and duck feet and their preparation, can solve the problems of single taste, unbalanced nutrition and the like, and achieve the effects of satisfying health, long shelf life and increasing dietary fiber.

Inactive Publication Date: 2014-04-16
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the taste is s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1

[0025] A kidney bean duck foot comprising the following components by weight percentage: 66% duck foot, 25% kidney bean, 1.2% spiced seasoning, 2% salt, 1.5% flavored seasoning, 4% vegetable oil, and 0.3% MSG.

[0026] The five-spice seasoning formula according to the weight ratio is: star anise powder: cinnamon powder: ginger powder: cumin powder: pepper powder: chili powder = 6:1.5:2.5:2:10:2.5.

[0027] The flavor seasoning is based on the weight ratio of chili powder: pepper powder: MSG: chicken essence = 1.5:2:0.35:0.6.

[0028] A preparation method of kidney bean duck feet, the method specifically includes the following steps:

[0029] 1. Thawing: The duck feet are naturally thawed or thawed at an ambient temperature of ≤ 15℃.

[0030] Thaw to core temperature -2-0℃.

[0031] 2. Braised cooking: use the thawed duck feet as raw materials, add five-spice seasoning, monosodium glutamate, salt and water according to the weight percentage, then add 0.15g / kg sodium nitr...

Example Embodiment

[0035] Example 2

[0036] A kidney bean duck foot, which comprises the following components by weight percentage: 60% duck foot, 35% kidney bean, 1% spiced seasoning, 1% salt, 1% flavored seasoning, 1.5% vegetable oil, and 0.5% MSG.

[0037] The five-spice seasoning formula according to the weight ratio is: star anise powder: cinnamon powder: ginger powder: fennel powder: pepper powder: chili powder = 5.2:1.9:2:1.5:9:2.

[0038] Flavor seasoning according to the weight ratio is chili powder: pepper powder: MSG: chicken essence = 1:3:0.2:0.4.

[0039] A preparation method of kidney bean duck feet, the method specifically includes the following steps:

[0040] 1. Thawing: The duck feet are naturally thawed or thawed at an ambient temperature of ≤ 15℃.

[0041] Thaw to core temperature -2-0℃.

[0042] 2. Boiled in brine: use the thawed duck feet as raw materials, add five-spice seasoning, monosodium glutamate, salt and water according to the weight percentage, then add 0.15g / kg sodium nitrit...

Example Embodiment

[0046] Example 3

[0047] A kidney bean duck foot, which comprises the following components by weight percentage: duck foot 72%, kidney bean 18%, five-spice seasoning 1.5%, table salt 3%, flavor seasoning 2%, vegetable oil 3.3%, and MSG 0.2%.

[0048] The five-spice seasoning formula according to the weight ratio is: star anise powder: cinnamon powder: ginger powder: fennel powder: pepper powder: chili powder = 7:1:3:2.5:11:3.

[0049] The flavor seasoning is based on the weight ratio of chili powder: pepper powder: MSG: chicken essence = 2:1:0.5:0.8.

[0050] A preparation method of kidney bean duck feet, the method specifically includes the following steps:

[0051] 1. Thawing: The duck feet are naturally thawed or thawed at an ambient temperature of ≤ 15℃.

[0052] Thaw to core temperature -2-0℃.

[0053] 2. Braised cooking: use the thawed duck feet as raw materials, add five-spice seasoning, monosodium glutamate, salt and water according to the weight percentage, then add 0.15g / kg...

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Abstract

The invention discloses a kidney-bean duck foot and a preparation method thereof, belonging to the field of food. The kidney-bean duck foot comprises the following components in percentage by weight: 50-80% of duck foot, 10-40% of kidney bean, 1-1.5% of five-spice seasoning, 1-3% of table salt, 1-2% of flavor seasoning, 1-5% of vegetable oil and 0.2-0.5% of monosodium glutamate. The duck foot and kidney bean are braised and the like to obtain the kidney-bean duck foot, so that the kidney bean and duck foot can be eaten together, thereby increasing the dietary fibers, promoting fat metabolism, improving the greasiness and endowing a new flavor. The kidney-bean duck foot with different flavors is subjected to vacuum packaging to obtain the new-flavor sauced duck foot food which is convenient carry and eat. The kidney-bean duck foot is free of any preservative, has long shelf life, and thus, satisfies the requirements of people for health.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to duck feet and a preparation method thereof, in particular to kidney bean duck feet and a preparation method thereof. Background technique [0002] The content of collagen in duck's paw is relatively rich, and the nutritional value of duck's paw is equivalent to that of bear's paw of the same quality. As a locomotive organ, duck feet have the characteristics of many tendons, thick skin, and no meat. The development and utilization of duck feet needs to attract the attention of food workers. After research, it was found that the fat content in duck feet is about 1.9%, and the protein content is as high as 26.9%, most of which are collagen, and contain a lot of trace elements such as calcium, iron, selenium, zinc, etc., which can be called high protein and low fat. food. The nutritional value of duck feet is relatively rich, suitable for the general population, especially for those...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/312A23L1/314A23L1/20A23L1/29A23L13/50A23L11/00A23L13/20A23L13/40A23L33/00
CPCA23L11/00A23L13/20A23L13/428A23L13/55A23V2002/00A23V2300/20A23V2250/1614
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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